I've been getting into smoking briskets recently, and while I'm happy with the meat, I can't seem to replicate the sort of sauce that _all_ Southeast Texas BBQ joints serve, if they serve a sauce at all.
The sauces I know are thin, probably a little thinner than tomato soup. They're tomato based, not too sweet, not too tart, and most importantly don't overpower the flavor of the meat. I've tried about a hundred different recipes over the years and the only times I've made a little headway was when thinning(!) bottled sauces with water, beef stock and/or meat drippings, though the flavor is never quite right.
Does anybody out there have some favorite recipes, advice, good brands of bottled sauces to try thinning? Anything? Any help is appreciated.